2 tablespoons of high heat oil, such as grapeseed or avocado oil, divided

Chunky apple sauce

Sour cream, or substitute non-dairy cashew cream

METHOD

Squeeze some of the moisture out of the shredded apple and put it in a mixing bowl with the sweet potato, shallots, oat flour, coriander and a pinch of salt and pepper, toss to combine.

Beat the egg lightly and add to the apple mixture, toss gently to combine.

Heat a heavy skillet, such as cast iron, over medium heat. Add one tablespoon of the oil, when hot drop 3 to 4 small mounds into the pan, do not crowd, press down lightly with a spatula and cook until they are golden brown, about 5-8 minutes. Flip and cook another 5 minutes. Transfer the latkes to a plate and cover loosely with tin foil. Or keep warm in a 250 degree oven. Wipe the skillet out with paper towel and repeat with the remaining oil and apple mixture.

Serve immediately with apple sauce and sour cream on the side.

Cooled latke can be stored in the freezer for up to a month, or in the refrigerator for up to 3 days. Bake or fry in a skillet to reheat.